These dairy free pancakes are easy to make and turn out consistently fluffy each time. It includes an egg for structure, works with non dairy milk such as soy milk, and can be adapted to be gluten free or vegan with a few easy swaps.
Pancakes are one of those breakfasts that feel special but should not be complicated. This dairy free pancake recipe comes together quickly using everyday ingredients and works especially well with whole wheat flour. The batter is simple, the steps are straightforward, and the pancakes cook evenly without needing any special techniques.
Serve with vegan breakfast casserole or vegan fried rice with tofu egg and maple dijon baked tempeh to make this a complete protein filled meal.
Table of contents
Why These Dairy Free Pancakes Work
This recipe is super dependable, comes together perfectly each time, and the dairy free buttermilk keeps the pancakes soft even with wheat flour in the mix.
Here are the main reasons this recipe works well.
- Dairy free buttermilk adds tenderness
- Whole wheat flour brings structure without heaviness
- Baking powder and baking soda create lift
You get pancakes that are light, soft, and reliable every time.
What Makes Dairy Free Buttermilk Is Important
Dairy free buttermilk is the key step. Mixing soy milk with vinegar creates acidity. That acidity reacts with baking soda. The result is better rise and a softer crumb. This matters even more when using whole wheat flour.
Key Ingredients
You only need pantry staples to make these special but easy breakfast or brunch dish.
For a full list of ingredients and quantities, see the recipe card below.
Whole wheat flour or gluten free flour both work.
Soy milk plus vinegar creates the buttermilk.
Maple syrup adds light sweetness.
One egg helps bind the batter.
Vegan butter adds richness and browning.
How to Make These Dairy Free Pancakes
Start by making the dairy free buttermilk. Mix the soy milk with vinegar or lemon juice and set it aside for a few minutes. This step helps the pancakes rise and keeps the texture soft, especially when using whole wheat flour.
While the milk rests, whisk together the dry ingredients in a bowl until everything is evenly mixed. In a separate bowl, beat the egg, then stir in the dairy free buttermilk, maple syrup, melted vegan butter, and vanilla. Once the wet ingredients look smooth, pour them into the dry ingredients and gently stir. Stop as soon as the batter comes together. A few small lumps are perfectly fine and actually help prevent dense pancakes.
Heat a skillet over medium heat and lightly grease it with vegan butter. Spoon the batter onto the skillet and let the pancakes cook undisturbed until bubbles form on the surface and the edges start to look set. Flip and cook just until golden. Transfer the pancakes to a plate or keep them warm while you finish the rest of the batter. Serve right away with your favorite toppings.
Top Tips for Soft and Fluffy Dairy Free Pancakes
Don't skip on the dairy free buttermilk as this is the key to getting pancakes soft, airy and light. Use medium to low heat and let the pancakes sit for a few minutes until they are bubbling up on the top and easily come off when flipping them over.
Frequently Asked Questions
Soy milk works best because it curdles well and adds structure.
Yes. Cook fully and reheat as needed. They freeze well.
Yes. This recipe is designed for whole wheat without dryness.
Yes, you can make and store pancakes in the fridge for two to three days. Or you can freeze fully cooled pancakes in a single layer. Reheat on a pan or griddle for best results.
Other Popular Pancake Recipes For Brunch or Breakfast
Recipe Card
Equipment
- 1 Skillet
- 1 Set of Mixing Bowls
Ingredients
- 1 cup whole wheat flour sub gluten free flour if needed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dairy-free buttermilk use 1 cup soy milk mixed with 1 tablespoon white vinegar or lemon juice and let it sit for 5 minutes
- 1 tablespoon maple syrup or honey
- 1 large egg
- 2 tablespoons vegan unsalted butter melted (Earth Balance sticks)
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the egg and then add the dairy-free buttermilk, maple syrup (or honey), melted vegan butter (or oil), and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Preheat a skillet or griddle over medium-high heat and lightly grease it with a small amount of butter.
- Pour about ¼ cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Cook the pancakes for 2-3 minutes on the first side until bubbles form on the surface and the edges look set.
- Flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until they are golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. You can also cover them with a clean kitchen towel to keep them warm.
- Serve your pancakes with your favorite toppings such as fresh berries, sliced bananas, a drizzle of honey or maple syrup, or a dollop of coconut yogurt.
Notes
Nutrition
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